Restaurant Review: Carolina Ribs a Standout at Rib Crib

Wednesday

Nov 28, 2012 at 10:00 PM

Let's get right to the meat of the matter: The side dishes at the Rib Crib are just fine, thank you, but that's not why customers visit.

RICK ROUSOSTHE LEDGER

ATMOSPHERE: Just about everything inside Rib Crib is wooden: the floors, the walls, the tables and chairs. It makes the place feel Wild West. WHAT'S NEW: Not much. The current menu has been used for about a year and the management is working on a new one expected to debut sometime after the first of next year. But there won't be a lot of changes. Expect a few deletions and a few additions.FOOD FOR THOUGHT: Let's get right to the meat of the matter: The side dishes at the Rib Crib are just fine, thank you, but that's not why customers visit. The Rib Crib was busy during a recent lunch, but we got first-rate service from Karen. We ordered a three-meat combo plate and a Spicy Carolina rib plate. The three meats — Polish kielbasa, chicken and pulled pork ­— were very good. One quibble: While the chicken breast slices were substantial, moist and tasty, I'd prefer a whole piece of chicken, a breast or thigh. The undisputed megastar of the meal was the Carolina ribs, basted in a tangy mustard sauce. Finger-lickin' good doesn't start to describe how tasty they were. Wow! Just one bit of advice: Don't wear a white shirt if ordering these ribs. The sides of okra, French fries and coleslaw were very good. The green beans were fairly good.PRICES: From $6.99 for least expensive sandwiches and fire-grilled burgers to $20 for a full rack of baby back ribs. A variety of other ribs, brisket and pulled pork are available by the pound, starting at $10.99.